Omelet Stuffed with Strawberries

Pick about forty large, ripe and very fresh strawberries; select twenty of the finest ones and cut them in four, then place them in a bowl with sugar, a piece of orange peel and two spoonfuls of rum; keep them in a cool place. Press the remainder of the strawberries through a fine sieve and put the pulp into a bowl to sweeten and also lay on ice. Break seven or eight eggs in a vessel, mix in two soup spoonfuls of sugar, two soup spoonfuls of good cream, a few small bits of butter and a grain of salt; beat up well. Heat some fresh butter in a pan, pour in the beaten eggs and stir with a fork until they thicken; when the omelet detaches from the pan bring it forward and fill it with the cut-up strawberries without any of the liquid and turn it over with one stroke on a long dish. Give it a pretty shape, besprinkle with powdered vanilla sugar (No. 3165), glaze with a red hot iron three-sixteenths of an inch in diameter and surround with the puree, into which should be incorporated the liquid from the quartered strawberries.